Preparation, characterization and properties of whey-soy proteins co-precipitates

► Whey-soybean protein co-precipitates were prepared by ICP and IHCP. ► Investigation of the characteristic and rheological properties of protein co-precipitates. ► Native page revealed new proteins in whey-soybean protein co-precipitates. ► Highest gel strength and water holding capacity with 16% co-precipitate. ► Two potential co-precipitates investigated as food ingredients in food industry.